white bean soup

1 t olive oil
1 Spanish onion, finely chopped
1 garlic clove, pressed
8 c low-salt chicken stock
1 T dried or fresh basil, chopped
½ t dried Greek oregano or 1 ½ t fresh
1 16-oz can peeled whole tomatoes, chopped
1 lb white cannellini beans, soaked overnight, quick cooked, and drained (see below)
1 T red wine vinegar
1 beefsteak tomato, chopped, for garnish

The night before, soak the beans to prevent skins from popping. In the morning, or just prior to making the soup, drain the water, and cover them with fresh water. Bring to a boil, boil for 5 minutes and lower heat to low and cook until beans are tender. Drain the liquid.

Place a heavy-bottomed stockpot over med heat and when it is hot, add oil. Add onion and garlic, cook until tender. Add the stock, herbs, canned tomatoes, beans, cook partially covered until the beans have fallen apart, about 2 to 3 hours. Transfer to a container, cover, and refrigerate up to three days. Place in a pot, add vinegar and gently reheat. Garnish with fresh whole basil leaves and chopped fresh tomato.